星期六晚的烤羊排，是看了第5频道The Essence of Emeril学的；做法非常简单，只是油烟有点大。
Ingredients:
2 oranges, squeezed to get juice and some zest;
4 cloves garlic, chopped roughly;
fresh rosemary leaves;
fresh mint, chopped;
a few lamb chops;
3 tablespoons of Essence seasoning(recipe follows);
balsamic vinegar;
3 tablespoons olive oil
Directions:
1. Make the marinade: squeeze the orange juice in a bowl, add a bit of grated orange zest, add the chopped garlics, rosemary leaves (remove from the stems), chopped mint, a bit of freshly ground black pepper and salt to taste. Whisk the whole mixture, use this to marinate the lamb chops in fridge for 30 mins. Lay the rosemary and mint on top of each chop.
2. Preheat a grill to medium. drizzle olive oil and sprinkle Essence over the lamb chops. Place on the grill, 4 to 5 mins per side. Turn chops over, lay the rosemary and mint on top of each chop.
3. When at desired temperature, remove from grill and drizzle with balsamic vinegar.
Ingredients:
200g dark chocolate (70% cocoa solids), broken into small pieces; 150g unsalted butter; 1 pack biscotti (我用消化饼), broken into small pieces; some maple syrup; a handful of mixed nuts (brazil nuts, foisted almonds; hazelnuts), chopped; cherries, chopped.
Directions:
1. Melt the dark chocolate and butter over boiling water, add a bit of maple syrup too add in sweetness.
2. In the mean time, broken the biscotti, chopped the nuts and cherries, mix them together.
3. Pour the melted chocolate mixture over, mix everything thoroughly so they are all coated with chocolate.
4. Use any big bowl or tray, lay a clean film over, pour the mixture and press the top to make it flat. Put into fridge for 1 hr, slice and enjoy.
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